My 25 Days of Christmas!
Day 3: Roast Rib of Beef.
When you’ve got meat as good as this, you need nothing but salt, and heat… this is a game of temperatures.. insanely simple, and insanely tasty!
Ingredients:
-1Rib of Beef.
-Salt.
Method:
- Pre-heat the oven to 225c.
- Rub your rib with a good layer of salt until completely coated.
- Place on a lined roasting tin.
- Roast in the oven for 20mins, then open the oven and allow to cool for 10 minutes before turning down the oven to 100-120°c. Continue to slow roast for 60 - 80 mins.
- If you’re using a thermometer, you’re looking for 50°c in the centre (the end cuts will always be more well done for the family members that prefer it that way)
- Please the beef on a cooling rack, and leave to rest for 20mins in a warm kitchen. The temperature should raise to 58c in the centre. Keep all the roasting juices for your gravy!
- Cut off the ribs and give to the hangriest family members to nibble on.
- Carve, serve, season with salt & pepper then enjoy!
The Beef: Grass-fed Aberdeen Angus beef from Ayrshire in Scotland. Dry-aged for 28 days in a Himalayan salt chamber to get that incredible beefy flavour.
🎥 Filming & editing by @gabbyjwatkins 👩🏼💻
